Elephant foot yam also known as senai kilangu in Tamil is a root vegetable. It has a hard skin and a harder inner flesh. I usually buy old yam, because the fresher ones will start an itch. So be very careful while choosing. If the skin is darker it is very much better. Apply oil in your hands before slicing it to avoid an itch. Gloves can also be very helpful. I prepare 2-3types of roast with yam. This is one of the types. Stirring this roast until crispy takes a long time. It tastes very nice with curd rice, paruppu and rice or rasam rice.
Yam usually comes with a lot of mud. With a knife / Aruvamanai(a blade mounded upright on a wooden base) remove the dark coloured skin. Then wash the kilangu thoroughly until you get rid of all the impurities. The cut it again into small pieces. The secret behind getting this roast very crispy is in stirring. The flame has to be toggled between medium and low. If you feel that the kilangu is getting very dry, drizzle little oil over and stir. We will move on to the recipe.
Ingredients:
Yam-200gm
Red Chilly Powder-1/2tsp
Salt-to taste
Turmeric Powder-1/4tsp
Oil-3tbs
Procedure:
1. Heat oil and add the cut yam.
2. Saute until it is fully covered with oil.
3. Add turmeric powder and salt.
4. Keep on stirring it on medium and low flame until it becomes crisp.
5. Add red chilly powder and give a nice mix.
6. Serve hot.
Sending this to Priya’s Healthy Diet-Vegetarian Side Dishes hosted by Vardhini
